Holy MOLE! The New Hot Spot in Williamsburg
No one would ever guess that a place with a drink called “Sex in a Mexican Prison” could be romantic; yet Mole’s newest location in Williamsburg is one of the best new spots to take a date in NYC. Situated right on the waterfront, a breathtaking view of the Manhattan skyline looms right around the corner… and the food is just as spectacular.
It is Lupe Elizalde’s and Nick Cervera’s first Brooklyn establishment, and although it’s a bit more spacious than their other three in Manhattan, it’s just as charming.
Mole Williamsburg has only been open for eight weeks, but it’s already created quite a buzz in the neighborhood. When we ask the manager, David, if the place is as packed every Wednesday as it is tonight, he responds that it has indeed been consistently busy.
He presents us with a cocktail menu. Although the “Sex” is tempting, I choose instead a Margarita with a Mezcal float. As the waiter stands tableside squeezing juice into our freshly prepared guacamole through a huge lemon press, he reads off the specials. The Ceviche Del Dia, which is one of them, isn’t your typical ceviche; today‘s is the “Ceviche Come to Life,“ comprised of octopus, sepia, crab, shrimp, pico de gallo, lime juice, and orange soda. The fact that it’s cooked may seem contradictory, but the incarnation of this dish does the name justice. The tentacles spilling over the top of the glass and the salsa dripping down the side are a precursor to the generous portions that follow.
The Tostada de Tinga is comprised of two flat tortillas filled with pork and onions with just enough sour cream and cheese drizzled over them to add flavor and tame the spiciness of the chipotle. I’m a bit skeptical when I hear that the Crepas con Huitlacoche are made with an actual fungus that grows on corn, but they arrive overflowing with black corn mushroom I discover that they are out of this world. The secret ingredient is the Mole Pablano Sauce, made in Oaxaca by Lupe’s mom. She entrusts the rest of the ingredients to her chefs, but puts painstaking emphasis on consistency; they prep things the same way, every day.
The Specials of the House include Carnitas, a traditional dish from Michoacan with chunks of pork confit served with a fresh, zesty salsa verde. The side of cactus was like nothing I’ve ever had; similar to eggplant in texture, but with a bit of a sour aftertaste. Finally, David insists we try the Baja Style Fish Tacos. The blue corn tortillas wrapped around the flounder, pico de gallo, and avocado made them the most colorful fish tacos I’ve tasted. We were very glad he recommended them.
Dessert at Mole is an absolute must; this is coming from someone (me) whose closet full of vices does not include a sweet tooth. If you think you’ve had Flan before, you haven’t tasted the flan at Mole. Its creamy, rich texture is a far cry from the gelatin-like substance that many restaurants pass off as an after dinner treat.
With a ferry to Manhattan down the block and live concerts taking place along the waterfront throughout the summer, Mole offers an opportunity to truly enjoy Brooklyn at its finest. Whether you’re in the mood for dinner, a Smoky Margarita, or just something sweet, Mole completes Williamsburg as the ideal place to spend a summer evening.
Mole Williamsburg – 178 Kent Ave., Brooklyn, NY 11211 www.molenyc.com
